Dijon Vinaigrette

I’ve loved salads since I was a little girl. I like vegetables just fine now, but salad dressing was really the kicker in the early years. This is an easy vinaigrette that can be used for salads, dipping bread, pasta – whatever you can think of! It’s super French and fancy and fabulous.

Dijon Vinaigrette

1/4 cup olive oil

juice of one lemon (2 tablespoons or so)

1 teaspoon dijon mustard

1 clove finely minced garlic

salt

pepper

Those amounts don’t make very much dressing, so I usually make about twice that and keep it on hand – no need to refrigerate unless you think you’ll want it one month from now.

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This is hard. Mix all the ingredients in a bowl….

And use a fork or whisk to combine everything really well. You can serve right away or let it sit for awhile so it tastes really garlicky and wonderful. Use as much salt and pepper as you like!

For these pictures, I served this over some arugula from the farmer’s market that required 5,498 washings – triple washed bagged greens are such a luxury and I wasn’t prepared for all the grit!

I like to mix the dressing into all the greens instead of just pouring it over the top – that’s just me, though! I drizzle dressing all over, then use tongs to toss everything around.

Don’t let it sit too long, especially with delicate greens like arugula. I like to have all my salad ingredients ready, then toss everything together right at the last minute.

And that’s it! This is served with sliced tomatoes, Israeli couscous, and fish with lemon-caper butter sauce, which we will learn how to make next. YUM!

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This would go divinely as a very delicious, light meal paired with goat cheese flatbreads. Don’t you just feel like you’re sitting at a sidewalk cafe somewhere? Enjoy this!